Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners
The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant cha...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 6 vom: 20. Sept., Seite 583-591 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2024
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article blackcurrant shelf-life snacks sweeteners texture Sweetening Agents |
| Accès en ligne |
Volltext |